Monday, October 25, 2010

Recipe Review: Greek-Style Skewers

I have chicken for dinner almost every night of the week, so I'm always in search of different ways to prepare it.  I've never made skewers before, and I love everything Greek so I decided to give this recipe a go. The sides were orzo pasta with feta and sauteed spinach.

It was more colorful than this picture shows.
Recipe and commentary after the break.

Greek-Style Skewers
(source Cooking Light, October 2010 Issue)

1 pound skinless, boneless chicken breasts, cut into 32 cubes
24 cherry tomatoes (optional)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon
2 garlic cloves
1/4 cup fresh oregano leaves
3 tablespoons extra-virgin olive oil


1. Preheat grill to medium-high heat.

2. Thread 4 chicken cubes alternately with 3 tomatoes, if desired, onto each of 8 (12-inch) skewers. Sprinkle skewers with 1/2 teaspoon salt and pepper; coat with cooking spray. Place skewers on a grill rack coated with cooking spray; grill 3 minutes. Turn skewers over; grill 2 minutes or until chicken is done.

3. Grate 1 1/2 teaspoons rind from 1 end of lemon; cut lemon in half, crosswise. Cut ungrated lemon half into quarters; reserve remaining lemon half for another use. Combine the remaining 1/4 teaspoon salt, lemon rind, garlic, and oregano in a food processor; process until finely ground, scraping sides. With motor running, slowly drizzle oil through the food chute; process until well blended. Brush oregano mixture over skewers; serve with lemon wedges.

Nutritional Information
Calories: 221
Fat:13.3g (sat 2.3g,mono 8.4g,poly 2.1g)
Protein: 23.2g
Carbohydrate: 1.9g
Fiber: 0.3g
Cholesterol: 63mg
Iron: 0.9mg
Sodium: 498mg
Calcium: 36mg

I loved this recipe.

The prep was simple; toss the last three ingredients into a food processor with the lemon zest and a pinch of salt. The result? A simple yet highly flavorful oregano mixture for your chicken skewers.

I had a bag of spinach sitting in the fridge that was starting to wilt, and I knew that I had more oregano mixture than I wanted  for my skewers so I got creative.  I took a silicone pastry brush full of the oregano mixture and brushed it into a pan, tossed a nearly full bag of baby spinach leaves in with a pinch of salt and sauteed.  It was an excellent accompaniment to the skewers and feta orzo.

This is one of the best dishes I've made from my Cooking Light magazines.  It has definitely earned a spot in my regular dinner menu rotation!